Roasted Chickpea Quinoa Bowl with Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chickpea Quinoa Bowl with Kale

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea Quinoa Bowl with Kale

Savor the hearty flavors of this vibrant bowl featuring crispy roasted chickpeas, nutty quinoa, tender kale, and a boost of protein from edamame and Greek yogurt. Deliciously balanced with a medley of textures and a bright, refreshing finish, this bowl is a wholesome and satisfying meal perfect for any time of day.

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NUTRITION

476kcal
Protein
34.8g
Fat
8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (92g)

1.5 cups chopped kale (100g)

1/2 cup shelled edamame (78g)

1/2 cup nonfat plain Greek yogurt (125g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chickpeas lightly with a drizzle of olive oil, salt, and your favorite spices (like paprika or cumin) and spread them on a baking sheet. Roast for about 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas are roasting, cook quinoa according to package instructions. Once cooked, let it cool slightly.

  • 3

    Massage the chopped kale with a small splash of water and a pinch of salt to soften the leaves.

  • 4

    Blanch or steam shelled edamame for 3-4 minutes until tender yet vibrant.

  • 5

    Assemble your bowl by layering the quinoa, kale, roasted chickpeas, and edamame. Top the bowl with a dollop of nonfat plain Greek yogurt.

  • 6

    Mix gently and enjoy your protein-packed, nutrient-rich bowl at any meal.

Roasted Chickpea Quinoa Bowl with Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chickpea Quinoa Bowl with Kale

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea Quinoa Bowl with Kale

Savor the hearty flavors of this vibrant bowl featuring crispy roasted chickpeas, nutty quinoa, tender kale, and a boost of protein from edamame and Greek yogurt. Deliciously balanced with a medley of textures and a bright, refreshing finish, this bowl is a wholesome and satisfying meal perfect for any time of day.

NUTRITION

476kcal
Protein
34.8g
Fat
8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (92g)

1.5 cups chopped kale (100g)

1/2 cup shelled edamame (78g)

1/2 cup nonfat plain Greek yogurt (125g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chickpeas lightly with a drizzle of olive oil, salt, and your favorite spices (like paprika or cumin) and spread them on a baking sheet. Roast for about 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas are roasting, cook quinoa according to package instructions. Once cooked, let it cool slightly.

  • 3

    Massage the chopped kale with a small splash of water and a pinch of salt to soften the leaves.

  • 4

    Blanch or steam shelled edamame for 3-4 minutes until tender yet vibrant.

  • 5

    Assemble your bowl by layering the quinoa, kale, roasted chickpeas, and edamame. Top the bowl with a dollop of nonfat plain Greek yogurt.

  • 6

    Mix gently and enjoy your protein-packed, nutrient-rich bowl at any meal.